Delicate crushing after a short period of contact with the skins. Fermentation, and aging half in tonneaux, and half in stainless steel tanks. Maturation period of 24 months. No malolactic fermentation. 7 months of lying on fine lees.
- Cantina Valle Isarco
- Trentino Alto-Adige, Italy
Method & Production
Remarkable texture, full and persistent, with great acidity
Poached with meat or fish, light risotto, and pasta dishes.
Code: IS1019Please log in to see pricesProduct Fact SheetDetails